Brine

Brine

Brine your fries too!

youtube.com Chef Ludo Lefebvre’s trick to making perfect french fries at his Los Angeles restaurant Petit Trois is to soak them in salt water before frying them. This seasons them from the inside out and removes excess starch for a crispier, more flavorful fry. See the full video here.

Brining chicken

If you don’t have time to brine your chicken, use this simple trick: Heavily salt the chicken (inside and out) about an hour before you cook it. Then pat it dry and roast. This ensures crispy skin and juicy meat.David Myers – Comme Ça, Los Angeles and Las Vegas